Right folks
Quick one, but a great starter or amuse bouche.
Start with what we call in the trade a white mirepoix. That is just a posh way of saying chop up some onions, celery and leeks.
Put them in a pan with some butter. Gently sweat the vegetables, trying not to colour them.
This is a bit too hot, go gently with the vegetables, soften them gently.
Ahhhh. That's better.
This, believe it or not is described as 'good' chicken stock. All I did here was to take the carcass of a few roasted chickens, place them in a pot and cover with water and simmer for 2 hours. Once chilled it goes like jelly.
ANYWAY, add to the pot once the vegetables are cooked.
I missed the most important part, the blending photo because I am a bit of a dick.
What you need to do is bring the stock and vegetables to the boil, in the mean time place a lot of fresh, washed watercress in your blender or liquidiser. When you are ready to serve, pour the hot liquid and vegetables on top of the watercress and carefully blend for 60 seconds on high speed.
This is what you get.
Serve it with some sour cream.
Michael
